Washington, DC: Government Printing Office, 1894.
Octavo, 31 pages. First edition. The author lays out his theory of cooking, loosely based on the Norwegian Cooking Box, and that applies mostly low heat to slowly cook foods with, what the author claims, is minimal waste of food, heat and fuel. Toward the end, the New England clambake is described as an example of the application of low heat. Small chips to head and foot of wrapper's spine, otherwise fine.